Dice the fat meat with a knife, put it in an oil pan and fry it until it is golden, then take it out of the pan and mix in a little salt and chicken essence ~
Stewed Chinese sauerkraut
Cut the fat into pieces, stir-fry in a pot, add onion, ginger and garlic, stir-fry into star anise, add sauerkraut, stir-fry a few times, add water to stew until cooked, and add appropriate amount of salt and chicken essence when taking out of the pot.
Question 2: A large piece of pigskin is attached with fat. How to make it not greasy and delicious? Boil, fry, slice and steam.
Question 3: There is cooked fat at home. How to eat without getting tired? The practice of cooked pork cooked pork [raw materials] pigskin hind leg meat, garlic sprout, Pixian watercress, soy sauce, sweet noodle sauce, monosodium glutamate and melted lard. [Cooking method] 1. Scrape and clean the pork, put it in a soup pot and cook it until it is just cooked, take it out and cool it and cut it into pieces. Wash garlic sprouts and cut into horse ears. 2. Put oil in the pot, add pork slices and stir-fry until the oil is "light nest", add chopped Pixian watercress and stir-fry until fragrant and colorful, add sweet noodle sauce and stir-fry until fragrant, add soy sauce, garlic sprouts and monosodium glutamate and stir-fry until the garlic sprouts are broken. Serve. Features: Strong fragrance, fresh and slightly sweet color. Sichuan Famous Cuisine: Authentic Sichuan Pork Sichuan Pork is a famous Sichuan dish and a home-cooked dish. In Sichuan, everyone can cook and everyone loves to eat. Last year, Chengdu rated 12 Sichuan people's favorite dishes, and Sichuan-style pork topped the list, showing its delicious taste. Sichuan style pork, also called "boiled pork", has a long history. Cooked pork is said because the meat is cooked or steamed for the first time, then cooled, sliced and cooked for the second time. (Now there are "returned potatoes" and so on. ) Sichuan style pork with meat, fat and thin, fat but not greasy, smells fragrant and tastes cool. I'm drooling while typing. P ... to make Sichuan-style pork, choose the right ingredients-thin-skinned pork with two knives at the bottom is the best! Not pork belly, ribs, etc. It's not all lean meat, and it's not good to use tenderloin as firewood. There used to be a saying in the industry: a pig can't cook a few pieces of cooked pork. It shows that there are other ingredients: garlic seedlings, which Beijing people call "green garlic". It was strange in Beijing before. People in Beijing call us garlic seedlings, but garlic seedlings are called green garlic and Chinese cabbage is called rape. Rape is another thing in Sichuan. Sometimes I wonder, maybe many chefs in Beijing cook Sichuan food according to recipes, otherwise how could they add garlic to Sichuan food? ! ! To say a few more words, I think the spicy taste of Sichuan cuisine is related to many fake chefs besides the characteristics of Sichuan cuisine itself! (Sometimes it makes people's blood boil, which makes many people only remember spicy food and forget other things, even neither donkey nor horse: ((Besides hindquarters and garlic sprouts, it is seasoning, and Pixian watercress is also indispensable. It is the "soul of Sichuan cuisine" (Sichuan's "homely flavor"). When you buy it, you must make sure that the Juancheng brand is genuine, black and red. Don't buy black and salty inferior products), as well as sweet noodle sauce, ginger and pepper. Of course, you can also prepare some radishes or winter melons (sell them first, and then tell you what they are for: p After the meat is selected, you should cook it for the first time (steamed pork is also acceptable, called "dry steamed pork"), throw a large piece in cold water, and don't forget to put some peppers and pat a piece of ginger in it. Boil it until it is raw (just put chopsticks through the skin), take it out to cool, cut it into large and thin pieces with a sharp blade (not as thick as some people's faces), and cut the garlic seedlings into horse ears (technical term, oblique cutting, like a diamond). Didn't you just eat radish/wax gourd? Cut it into thick slices with a knife. After the meat is taken out, throw it into the soup and continue to cook. After PA is cooked, add salt and monosodium glutamate, which is a delicious "Lian Guo Tang". There are good dishes to drink and good soup to eat: frying pork is very simple. The pot is hot and there is no oil. Just put the meat in and fry it until it spits oil, and it's done. Add watercress, stir-fry and color, then add a little sweet noodle sauce, add a proper amount of salt to taste the fragrance (it is also fragrant without monosodium glutamate at home), then add garlic seedlings and stir-fry, and take off the pot! ! ! Delicious and flattered, not drooling! The fragrance drifted into the distance. In the past, the whole family often fried Sichuan-style pork, which made several families drool: P … Say a few more words, and there is also a kind of "Lianshan Sichuan-style pork", which is also very famous. Sliced meat is bigger and thinner! ! ! It's bigger than you can imagine. It's a slap in the face. 1 Jin of meat is 8- 10. Don't be afraid. It is delicious. I think I may lose my share in the blink of an eye, hehe:)) In addition, I have to put the pieces of white flour cake in and fry them together. In this way, there are red, white and green colors; On the taste, there are crisp, soft and tough, which complement each other and add color to the beauty! ! ! !
Remember to adopt
Question 4: How to make fat that is not greasy to eat? 1, soak in cooking wine-15 minutes. After washing the pork belly, cut it into two squares the size of mahjong tiles. After cutting, put it into a casserole, add half a cup of cooking wine and immerse it in cold water to soak the blood in the capillaries. Cooking wine easily absorbs meat fiber and removes fishy smell. Generally, it can be soaked for about 15 minutes. 2. Cook over high fire-after the soaked pork belly is slightly washed for 30 minutes, cook over high fire, put it away once, don't burn it dry, and then add water. Remember to add boiling water even if you really need it. Generally speaking, it is advisable to soak in water without meat and raise it by more than two inches. The fire should be adjusted to the maximum, and the dried hawthorn can make the meat fluffy and easier to burn. If there is no dried hawthorn, put half a spoonful of vinegar. Add a tablespoon of cooking wine. The water will boil in about five or six minutes, and continue to cook for five or six minutes. As the meat rolls, a layer of black and red impurities will float on the water. This layer of impurities is boiled blood, so it should be carefully removed with a spoon, and the impurities stuck to the side of the casserole should also be removed. 3, simmer on low fire-after 60 minutes of cooking with high fire for about half an hour, you can switch to low fire. The size of the heat is subject to the boiling of the water surface, and the stewing time is longer, at least one hour, to make the meat crisp and tender. The reason why braised pork is delicious is this slow effort. 4. Put away the juice in the iron pot-when the meat is burnt for 30 minutes and can sink with chopsticks, change the iron pot and put it in the soy sauce. When coloring, the fire is a little bigger than when stewing just now, but not too big, because the meat is crisp and rotten, and it is easy to cook a lot of meat. Open the lid and cook for half an hour, then add rock sugar, and the soup will gradually thicken. This process is called "juice harvesting". When collecting juice, you can gently turn the meat pieces, so that the color is more uniform. When the soup becomes thicker and more shiny, this classic Su-style braised pork is ready.
Question 5: When cooking, what can I do to make pork belly fat but not greasy? Fat but not greasy, see what you cook.
1. Braised pork, put the meat in the oil for a while and boil the fat oil out. 2. Either steam it in a pot or cook it in water. The key is to have enough time to force the fatty oil out.
Question 6: How to make non-greasy fat into sweet and sour pork, which is neither greasy nor sour. Its fat is not only unattractive, but also highlights a fragrance in a sweet and sour background.
Let me briefly talk about the practice. Specifically, you can search for "Gollum Meat" on poco, that is, enter "POCO" in Baidu, and then search in POCO.
Practice: cut the green and red peppers first (and pineapple, which can be preserved)
1. Cut pork into finger-sized squares and marinate with common seasoning;
2. Beat an egg into the meat and mix it evenly. Stand on the flour, stick a little more and wrap it evenly.
3. Heat a pot of oil, heat the hot oil to 90% heat, fry the grease, and be careful of the oil heat; Fry until golden brown, remove and cool for 5 minutes;
4. This time, heat the oil until it smokes, then fry the meat until it is golden yellow, and take it out. Be careful of the oil heat;
5. Leave a little base oil in the pot, put 3 tablespoons of tomato sauce, 1 tablespoon of white vinegar, a lot of sugar (you think I like to put more, it tastes more sweet and sour), half a bowl of water, cut the red pepper and diced green pepper before, put some raw powder water after boiling, and cook until it is slightly thick;
6. Add the fried fat and mix well to serve.
In the sixth step, you can put some small pieces of pineapple, and finally fry 1 for 2 minutes, which will turn sour if it takes too long. Tastes better.
This dish is very to my family's taste. It's impolite to leave saliva when I think of it.
Question 7: How to make fat that is not greasy and delicious? Consciousness of Fat Pig —— Fat Pig with Tangerine Peel and Crystal Sugar
material
Main ingredient: 750g of fat pork, auxiliary material: 25g of green garlic, seasoning:15g of pepper (dried red tip), 50g of peanut oil.
working methods
1. Burn the fat pork thoroughly, scrape it clean, filter off the water, and cut it into large pieces with a length of 7 cm and a width of 15 cm, each piece weighing100g;
2. Marinate the meat with 15g refined salt and 7g pepper powder for 5 hours;
3. Add 100g corn flour and 15g refined salt and mix well with pork;
4. Mix all seasonings with pork, and marinate in a sealed jar for 15 days to obtain sour meat;
5. Put the corn cob into the sour meat in the porcelain dish;
6. Cut the sour meat into pieces 5 cm long, 3 cm wide and 0.7 cm thick;
7. Cut the dried red pepper into fine powder;
8. Cut the green garlic into 3 cm long pieces;
9. Put the wok on the fire, add peanut oil and heat it to 60%. First, stir-fry the sour meat and dried peppers for 2 minutes.
10. When the sour meat is oiled, put it on the side of the pot with a spoon, fry the corn flour into yellow, and then blend it with the sour meat;
1 1. Pour 200ml clear broth, stew for 2 minutes until the soup is slightly dry, add green garlic and stir-fry for a few times, and serve.
Question 8: How to make pork belly fat? How to make pork belly fat? Three homemade and exclusive secret recipes. How to make pork belly fat?
1。 You can put the pork belly into the pot without oil, roast it on low heat, and then take it out of the pot. Then add a little oil, stir-fry the meat until golden brown, and add onion, ginger, star anise and pepper to stir-fry until fragrant.
2。 Add a little cooking wine, soy sauce, light soy sauce, a little sugar (white sugar can refresh and make the color look good), and then add the right amount of salt and boiling water.
3。 Bring the fire to a boil and simmer for 30 hours-1 hour. Dry the soup quickly.
4。 You can add potatoes, Agrocybe aegerita and so on at will.
If you want to cook mustard braised pork,
1。 First of all, potherb mustard should be kept in a jar. Wash potherb mustard, control water, and put it in a jar with a layer of potherb mustard and a layer of salt. It takes about half a month. It will be better to marinate for a long time, because vegetables marinated for a long time will produce nitrite, which will cause cancer if eaten.
2。 Buy hind leg meat, cut it into square pieces, remove blood from the pot, put it in a boiling water pot, add salt, pepper and star anise, and cook until chopsticks can penetrate the whole meat.
3。 Take out the meat, let it cool, dip it in soy sauce, and fry the peeled side of the meat until golden brown, and the opposite side is the same, but be careful when operating. Watch out for oil spills.
4。 Take it out, let it cool, and cut it into strips of any thickness you like.
5。 Take a bowl, put it in the sliced meat, with the skin facing down. Meanwhile, spread mustard tuber on it.
Add onion, ginger, cooking wine, pepper and other favorite seasonings, add monosodium glutamate, and steam in a small pot until it is rotten.
Question 9: How to make fat meat? It's not greasy. Marinate with wine and spices for three or four hours before cooking, which is not greasy or fragrant.
If you braise in soy sauce, you don't have to pickle it. Just use beer instead of water. Fat meat is not greasy, and lean meat is not firewood. The key is what kind of meat do you want to cook first?
Sichuan Guo Hui meat is not greasy. The practice is to boil the meat in water for five minutes and then slice it. Before frying, put the meat in a pot and boil the oil, so that the fat feels a little curly, which makes it look crisp and not greasy.
Under normal circumstances, whether burning fat or frying fat, you should boil the oil, which is not only not greasy, but also quite fragrant.
Make Sichuan style pork.
Raw materials for cooked pork:
1 piece of pork belly with skin, 1 piece of ginger (scattered for later use), 4 or 5 green peppers (shredded) or garlic sprouts (chopped and diced), 1 teaspoon of Pixian bean paste,
Step 1: Boil a pot of boiling water, add pork belly and ginger and cook. Add a few peppers if you have them, and cook the meat until you can insert the skin with chopsticks. Take out the pot (you can throw vegetables into the remaining soup to make vegetable soup).
Step 2: Slice the pork belly and cut the fat as much as possible.
Step 3, clean the pot and heat it. First dry the shredded pepper and flatten it for a while, then the water will dry. You can add a little salt to help improve the taste and take it out of the pot for later use.
The fourth step, continue to directly use the pot and heat with high fire, put the pork belly slices in the pot to dry and spread out the oil, and take them out of the pot for later use.
Step 5, add vegetable oil (not too much, there should be some oil in the flat meat) to the pot, heat it, add some peppers until it turns slightly black, add a teaspoon of Pixian watercress, stir fry, add a little sugar and soy sauce, stir fry the green peppers (or garlic sprouts) together, and add some carrots if you like.
When cooking Sichuan cuisine, it is most important to have complete seasonings. Everything is delicious. Every household in Sichuan makes its own Chili sauce. Every early summer, they buy the newly-produced small red pepper and mash it into rice, add a lot of minced garlic, salt, sugar, monosodium glutamate and vegetable oil, and cover it in a big jar. The Chili sauce is bright and fragrant, and the taste of the food is naturally different.
Question 10: How to make fat meat not greasy? Hehe, I don't like fat meat either. It can be said that eating fat meat has always made me sick since I was a child, but I can also introduce a method: ~ ~ making meatballs, such as some meatballs or fish balls. Adding a little fat mud to mix with other lean meat will be especially soft and smooth ~ ~